1 cup of dried figs (chopped)
250gms of sultanas
250gm of raisins
2 tablespoons of dry sherry
2 tablespoons of brandy
2 tablespoons of Grand Marnier
250gms of unsalted butter
1 cup of brown sugar
5 medium eggs
2 tablespoons of golden syrup
1 cup of plain flour
Half a teaspoon of bicarb soda
A good pinch of ground nut meg
‘ ‘ ground cinnamon
“ “ ground clove
2 cups of fresh bread crumbs
The zest of one lemon
50gms of macadamia nuts finely chopped
Place the dried fruits into a bowl and add the sherry, brandy and Grand Marnier.
Leave to soak covered over night.
Allow the butter to get to room temperature then cream together with the brown sugar
until light and smooth. Add the eggs one at a time giving each egg time to be well
incorporated before adding the next. Add the golden syrup then sift the flour
together with the bicarb soda and add to the mixture. Mix in the spices and lemon zest
beat well then stir through the bread crumbs, the fruits and the nut. Mix well.
You will need a piece of calico at least 65 cm in diameter. Scald the cloth in boiling
water then wring out and lay cloth out onto a flat surface. Sprinkle both sides lightly
with flour. Place the cloth over a large bowl and push it into the bowl from the centre
to form a lining. Fill with the pudding mixture. Gather the cloth together at the top
and secure with string. Fill a large pot with boiling water ( big enough to cover the
pudding) while the water is boiling lower the pudding into the pot. Cover the pot and
allow to simmer for 4-5 hours. If the pot needs topping up with water always use
boiling water and pour it into the side of the pot not directly onto the pudding.
Once the pudding is cooked remove from the pot and hang up to dry. Once the cloth
feels dry to touch untie the string and allow the cloth to dry around the top. Tie up
again and put in the fridge until Christmas.
To re-heat. Lower the pudding into boiling water and simmer for two hours.
We have ours with vanilla ice cream and champagne sabayon.
CHAMPAGNE SABAYON
4 egg yolks
3 tablespoons of castor sugar
200mls of sparkling wine
A tiny touch of grenadine
Bring a medium pot of water to the boil. Place the sugar, egg yolks and wine into a
stainless steel bowl that will fit over the bowl, bigger than the bowl is better as you
want to avoid any water getting into the sauce.
Hold the boil over the boiling water and whisk until the egg starts to for soft peaks.
Making sure to over heat the sauce continue whisking until there is no wine left in
the bottom of the bowl and the sauce is light and fluffy.
If you want you sauce to have a pretty pink blush the add a touch of grenadine mix well. Use immediately.
